Kara Boondi

Kara Boondi

Kara Boondi is the spicy and simple version of the ladoo. It is a crunchy snack. The method for making ladoo and boondi is the same. The chilli powder in the below recipe is for a less spicy version. Adjust the chilli powder accordin g to your taste.You will need three spatulas called the Jalli karandi (will need two) and Kuzhi karandi like the ones in the photo.

Ladoo Ladle


  • Gram flour – 1 cup
  • Rice flour – 1/2 cup
  • Salt – to taste
  • Chilli powder – 2 tsp( adjust according to taste)
  • Asafoetida / Hing – ¼ tsp
  • Oil – for deep frying
  • Cashews – 15 cashews, broken (as required)
  • Curry leaves –as required


  • Mix gram flour, rice flour, salt, chilli powder, hing and water into a thick flowing batter.
  • Heat oil for deep frying.
  • Test whether the oil is hot by dropping a little batter into the oil.
  • It must rise up immediately.
  • Place the Jalli Karandi over the oil; it shouldn’t touch the oil.
  • Use a table spoon or a small kuzhi karandi and pour the batter on the Jalli Karandi and keep moving the kuzhi karandi in circles.
  • The Kuzhi karandi should touch the Jalli karandi.
  • Small dollops of boondis will fall in the oil.
  • When the boondis change color and the sizzling almost subsides, use the other Jalli Karandi to remove it onto a paper towel.
  • In the same oil,fry the cashews and curry leaves.
  • Mix the boondis,fried cashews and fried curry leaves together.

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